Ingredients

Instructions

Cook the potatoes.

Cook beef broth.

Mix a good oil with vinegar, add salt, pepper and a little, little bit of sugar. (If you used red onions, then no sugar.) Whisk it very well.

Peel the hot potatoes. Pour the very hot broth over the potatoes and mix them (don’t use too much soup), then pour the vinaigrette (the oil/vinegar mix) over the potatoes. Mix them carefully by hand. Wait 1 hour. You can serve the potato salad on a bed of field-salad.